Coconut Blanc Manger

Ingredients

• 3 feuilles Gelatin sheets (To soak in cold water for 10 minutes)
• 10 cl Sweetened condensed milk (Sweetened condensed milk, not unsweetened)
• 10 cl Heavy cream (30% fat cream)
• 40 cl Coconut milk (400 ml can, unsweetened)
• 1 sachet Vanilla sugar or vanilla bean (1 packet of vanilla sugar or the seeds of one vanilla bean)
• 2 c. à soupe Grated coconut (optional) (For garnish)

Instructions

1. Soak the gelatin

   Place the 3 gelatin sheets in a bowl of cold water and let soften for 10 minutes.

   Time: PT10M

2. Prepare the mixture

   Measure 40 cl of coconut milk, 10 cl of heavy cream, 10 cl of sweetened condensed milk and the vanilla. Pour everything into a saucepan.

   Time: PT5M

3. Heat gently

   Heat the saucepan over low heat while stirring constantly for 2‑3 minutes; the mixture should be hot but not boiling.

   Time: PT3M

   Temperature: low

4. Incorporate the gelatin

   Drain the gelatin sheets, gently press to remove excess water, then add to the hot mixture. Stir until fully dissolved (about 1‑2 minutes).

   Time: PT2M

5. Pour into ramekins

   Divide the mixture into 6 individual ramekins. Let cool to room temperature.

   Time: PT15M

6. Refrigerate to set

   Place the ramekins in the refrigerator for 2‑3 hours until the blanc-manger is firm.

   Time: PT2H

7. Garnish and serve

   Sprinkle with grated coconut, add fresh fruit or a sauce of your choice, then serve chilled.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

2 g

Carbohydrates

9 g

Fat

13 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Gelatin sheets: agar‑agar (2 g), gelatin powder (1 packet)
• Instead of Sweetened condensed milk: evaporated milk + sugar, sweetened coconut cream
• Instead of Heavy cream: whipping cream, thick coconut milk
• Instead of Coconut milk: almond milk, soy milk
• Instead of Vanilla sugar or vanilla bean: vanilla extract (1 tsp)
• Instead of Grated coconut (optional): toasted coconut flakes

Equipment Needed

• Saucepan
• Bowl or strainer for draining gelatin
• Whisk
• Measuring cup or glass
• Individual ramekins (6)
• Refrigerator
• Plastic wrap (optional) (optional)

Critical Steps — Do Not Skip

• Soak the gelatin
• Do not boil the mixture
• Fully dissolve the gelatin
• Refrigerate long enough

Chef Tips from the Video

• Use high‑quality canned coconut milk for authentic flavor.
• For a lighter version, replace half the cream with unsweetened almond milk.
• A pinch of salt enhances the dessert's sweetness.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 3 days.

Freezer: Not recommended; gelatin may lose its texture.

Room temperature: Can stay at room temperature for up to 1 hour maximum before serving.

Make-Ahead Tips

• Prepare the blanc-manger the day before and keep refrigerated.
• Add the garnish only when serving to keep the crunch.
• Ramekins can be stacked in the refrigerator to save space.